Pan-Fried Shrimp

Pan-Fried Shrimp Recipe
Oxmoor House
Processing the panko and cilantro creates fine crumbs that adhere well to the shrimp. To save time, buy a peeled, cored fresh pineapple and presliced mango for the slaw. Enjoy the rest of it later in the week as part of a fresh fruit salad.
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Yield:

3 servings (serving size: about 5 shrimp)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 295
Caloriesfromfat 0.0 %
Fat 12.6 g
Satfat 1.4 g
Monofat 6.4 g
Polyfat 3.5 g
Protein 28.8 g
Carbohydrate 13.9 g
Fiber 0.7 g
Cholesterol 284 mg
Iron 3.9 mg
Sodium 532 mg
Calcium 55 mg

Ingredients

1 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh cilantro
1 pound extra-large shrimp, peeled and deveined (about 15)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg, beaten
2 teaspoons water
2 tablespoons canola oil

Preparation

1. Combine panko and cilantro in a food processor; pulse 2 to 3 times or until cilantro is finely minced. Transfer to a shallow dish.

2. Sprinkle shrimp with salt and pepper. Combine egg and water in a shallow dish. Dip half of shrimp in egg mixture; dredge in crumb mixture, and place in a single layer on a plate. Repeat procedure with remaining shrimp, egg mixture, and crumb mixture.

3. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, and cook 2 minutes on each side or until done. Drain shrimp on paper towels.

Serve with: Tropical Slaw

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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